Best Olive Garden Pasta Frittata Recipes

OLIVE GARDEN PASTA FRITTATA

Olive Garden Pasta Frittata image

I received an email this morning with a couple Olive Garden Copycat Recipes in it. This is one of them.

Provided by senseicheryl

Categories Spaghetti

Time 1h

Yield 1 1.5 quart baking dish, 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces spaghetti, cooked, cut into 2-inch pieces
3 ounces green onions, sliced
3 ounces bacon, cooked and chopped
3 tablespoons fontina, shredded, heaping
3 tablespoons parmesan cheese, grated
6 medium eggs
2 1/2 cups half-and-half
5 teaspoons cornstarch
1 dash salt
1 dash nutmeg

Steps:

Preheat oven to 350 degrees.
FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.
Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.
Bake for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata sit in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.

Nutrition Facts : Calories 767.7, Fat 37.8, SaturatedFat 18.1, Cholesterol 359.9, Sodium 484.1, Carbohydrate 75.9, Fiber 3.3, Sugar 2.9, Protein 29.8

PASTA FRITTATA

Pasta Frittata image

This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper.

Provided by weekend cooker

Categories Cheese

Time 35m

Yield 6-8 plates, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, chopped
1 green bell pepper, chopped
1 red sweet bell pepper, chopped
2 tablespoons margarine
1 (7 ounce) box thin spaghetti, slightly broken, cooked
1 (8 ounce) package shredded mozzarella cheese
5 eggs
1 cup milk
1/3 cup shredded parmesan cheese
1 tablespoon dried basil
1 teaspoon oregano
1 teaspoon seasoning salt
1/2 teaspoon white pepper

Steps:

In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
Cover with foil and bake at 375 degrees for 15-20 minutes.
Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.

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